Miso Tahini Dip Recipes

QUICK GINGER GARLIC MISO TAHINI DRESSING

Steps:

• To a medium mixing bowl add tahini, fresh ginger, garlic, miso paste, coconut aminos, rice vinegar, sesame oil, and maple syrup and whisk to combine.
• Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more vinegar for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt or coconut aminos for saltiness.
• Store leftovers in the refrigerator up to 5-7 days. Freezer friendly up to 1 month, though best when fresh.

MISO-TAHINI DIP

Steps:

• Bring a large pot of salted water to a boil. Add asparagus and cook until crisp-tender, 2 minutes. Drain and refrigerate on a towel-lined plate until cold, about 20 minutes.
• Meanwhile, add miso to small mixing bowl and whisk in 3 tablespoons hot water. On a cutting board, add a pinch of salt to minced garlic and mash with the side of a chef's knife until it becomes a paste.
• Add garlic paste to miso mixture along with tahini, lemon juice, rice vinegar, and sesame oil. Whisk until smooth and serve with chilled asparagus.

MISO TAHINI DIP

Steps:

• Mix the Miso and water until smooth.
• Add the Tahini and mix until smooth. (It should haev the consitency of sour cream - if its too thick add a little more water).
• Add the ginger and scallions.
• Serve with vegetables for dipping.
• (note: this will last several weeks in the refrigerator).

TAHINI MISO DIP

Steps:

• Stir together tahini and miso.
• While continuing to blend, slowly pour in first lemon juice and then mineral water until the dip reaches desired consistency (I like mine slightly thicker than homemade hummus).
• If using with pasta, add after the pasta has been cooked as so not to damage the miso.